Beef and “Zucchini Noodle” Lasagna

Total Time
1 hr 22 min
12 min
50 min


cooking spray

3 spray(s)

uncooked zucchini

3 large, (about 1/2 pound each), cut into 1/4-inch lengthwise slices

uncooked 93% lean ground beef

¾ pound(s), (7% fat or less)

canned crushed tomatoes

14½ oz, preferably fire roasted

table salt

½ tsp

black pepper

¼ tsp

part-skim ricotta cheese

¾ cup(s)


1 large

grated Parmesan cheese

3 Tbsp

part-skim mozzarella cheese

1 cup(s), shredded


  1. Preheat oven to 400°F. Spray 9-inch square baking dish or casserole dish with nonstick spray. Spray large rimmed baking sheet with nonstick spray
  2. Place zucchini on prepared baking sheet and spray with nonstick spray; bake 10 minutes. With tongs, carefully turn zucchini over; bake just until tender, about 10 minutes longer. Let cool slightly.
  3. Reduce oven temperature to 350°F.
  4. Meanwhile, cook beef in large nonstick skillet over medium heat, breaking it apart with wooden spoon, until browned, about 5 minutes. Add tomatoes, ¼ teaspoon of salt, and 1⁄8 teaspoon of pepper; cook until slightly thickened, about 7 minutes longer.
  5. Stir together ricotta, egg, 1 tablespoon of Parmesan, and remaining ¼ teaspoon salt and 1⁄8 teaspoon pepper in small bowl until blended well.
  6. Spread 1⁄3 cup of tomato-meat sauce in prepared baking dish. Arrange half of zucchini on top of sauce, filling in any spaces with extra pieces of zucchini. Spoon half of remaining tomato-meat sauce over zucchini and dollop with half of ricotta mixture, spacing dollops evenly. Sprinkle with ½ cup of mozzarella. Repeat with remaining zucchini, tomato-meat sauce, ricotta mixture, ½ cup mozzarella, and 2 tablespoons Parmesan.
  7. Bake until bubbly, 30–35 minutes. Let stand 10 minutes before cutting into 6 portions.
  8. Per serving: generous 1 cup

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